Michigan State University Extension
Preserving Food Safely - 01600874
10/13/97
QUANTITY: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 15 to 21 quarts--an average of 3 pounds per quart.
PROCEDURE FOR HOT OR RAW TOMATOES PACKED IN WATER: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split; then dip in cold water. Slip off skins and remove cores. Leave whole or halve.
Acidify by adding two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.
Add 1 teaspoon of salt per quart to the jars, if desired. For hot pack products, add enough water to cover the tomatoes and boil them gently for 5 minutes. Fill hot jars with hot tomatoes or with raw peeled tomatoes. Add the hot cooking liquid to the hot pack, or hot water for raw pack to cover, leaving 1/2-inch headspace. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR WHOLE TOMATOES PACKED IN WATER IN A BOILING-WATER CANNER
Process Time at Altitudes of Style of Jar 0- 1001- 3001- 6001- Pack Size 1000 ft. 3000 ft. 6000 ft. 8000 ft.
Hot Pints 40 min. 45 min. 50 min. 55 min. Hot Quarts 45 50 55 60
Raw Pints 40 45 50 55 Raw Quarts 45 50 55 60
RECOMMENDED PROCESS TIMES FOR WHOLE TOMATOES PACKED IN WATER IN A DIAL-GAUGE PRESSURE CANNER
Canner Gauge Pressure (PSI) at Altitudes of Style of Jar Process 0- 2001- 4001- 6001- Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 15 min. 6 lb. 7 lb. 8 lb. 9 lb. Hot Quarts 15 6 7 8 9
Raw Pints 10 min. 11 lb. 12 lb. 13 lb. 14 lb. Raw Quarts 10 11 12 13 14
RECOMMENDED PROCESS TIMES FOR WHOLE TOMATOES PACKED IN WATER IN A WEIGHTED-GAUGE PRESSURE CANNER
Canner Gauge Pressure (PSI) at Altitudes of Style of Jar Process 0- Above Pack Size Time 1000 ft. 1001 ft.
Hot Pints 15 min. 5 lb. 10 lb. Hot Quarts 15 5 10
Raw Pints 10 min. 10 lb. 15 lb. Raw Quarts 10 10 15